2 loaves, 8 servings each (serving size: 1 wedge)
3/4 cup warm water
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
Cooking spray
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts
Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place, free from drafts, 30 minutes.
Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).
Preheat oven to 400. Uncover dough; bake at 400 for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent over browning, if necessary). Cool on a wire rack.
Calories: 169 (30% from fat), Fat: 5.6g (sat 2.3g,mono 1.7g,poly 1.4g), Protein: 5.8g, Carbohydrate: 25.6g
Fiber: 1.4g, Cholesterol: 11mg, Iron: 1.7mg, Sodium: 219mg, Calcium: 65mg
3/4 cup warm water
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
Cooking spray
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts
Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place, free from drafts, 30 minutes.
Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).
Preheat oven to 400. Uncover dough; bake at 400 for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent over browning, if necessary). Cool on a wire rack.
Calories: 169 (30% from fat), Fat: 5.6g (sat 2.3g,mono 1.7g,poly 1.4g), Protein: 5.8g, Carbohydrate: 25.6g
Fiber: 1.4g, Cholesterol: 11mg, Iron: 1.7mg, Sodium: 219mg, Calcium: 65mg
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